Crème Fraîche Potatoes Gratin

6 servings
20 min prep time
1 hr 40 min total time

Try this recipe and it will become a staple in your kitchen. It is straighforward and very comforting.


1 ounce Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

3 leeks, sliced in half lengthwise, cleaned, and chopped

2 cloves garlic, minced

Salt and freshly ground pepper, as desired

1 tablespoon chopped fresh thyme

1 1/2 cups whole milk

8 ounces Vermont Creamery Crème Fraîche

4 pounds Yukon Gold potatoes, peeled and sliced thin

1 cup Cheddar or Gruyere, grated


  • STEP 1

    Heat oven to 400°F.

  • STEP 2

    Melt butter in large sauté pan over medium heat. Add leeks and garlic; cook, stirring occasionally, until leeks become somewhat translucent and caramelized. Add salt, pepper, thyme, and milk; cook, stirring frequently, until mixture comes to a boil.

  • STEP 3

    Reduce heat to low. Stir in crème fraîche. Add sliced potatoes; let simmer for a few minutes. Gently stir potatoes so all are coated.

  • STEP 4

    Butter 10x14-inch gratin or casserole dish. Pour potatoes with cream sauce into dish. Sprinkle with cheeses. Bake 1 hour or until potatoes are soft.